Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Spitzbuben biscuits
Icing
How it's done
Dough
Place the butter in a bowl, add the icing sugar and salt, beat using the whisk on a mixer. Briefly mix in the egg white. Add the flour, mix quickly to form a soft dough (do not knead), flatten a little, cover and chill for approx. 1 hr.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out circles (approx. 6 cm in diameter), place on two baking trays lined with baking paper. Cut out a small circle (approx. 2 cm in diameter) in half of the circles.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Spitzbuben biscuits
Stir the blackcurrant jam until smooth, spread over the flat side of the biscuit bases.
Icing
Melt the cake icing in a bain-marie or microwave. Cut open the bag, pour the chocolate icing into a bowl. Dip the top half of the biscuits half way into the icing, scatter a few edible flowers on top, leave to dry on the rack, then place on top of the biscuit bases.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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